Founded in 2000 by college buddies Don McKinney and James Clary, Freckles Frozen Custard crafts its creamy creations using milk and eggs chosen from Midwest farms. Vanilla custard blended with Tahitian and Madagascar vanilla beans mixes with toppings such as hot fudge, bananas, and Twinkies, while specialty concoctions include the Brown Derby, a fusion of custard, brownie, and fudge intended to be worn atop the head. Elsewhere on the menu, colorful scoops of italian ice adorn cones with fruit flavors, and creamy malts, shakes, and floats fill cups. Festive custard pies and cakes can be customized to celebrate special occasions, such as birthdays, anniversaries, or the colonization of Atlantis.
Located just across the street from Florida International University's south campus, Smoothie King blends fresh frozen drinks, offering patrons a healthy alternative to other types of on-the-go snacks. Baristas begin with fruit-filled base concoctions and customize each one by adding and subtracting items according to customers' preferences. The staff can also add enhancers that jam-pack beverages with probiotics, antioxidants, or protein. Smoothie King's drinks are healthier than other types of frozen treats, including ice cream, cakes, and chocolate-covered snow globes.
Years ago, Angelo Aloisio emigrated to New York City from Abruzzi, Italy, and soon became an executive chef. Inspired by his father, Lou Aloisio opened the original Mondo’s Ristorante Italiano in 1969.
Much has changed since opening day, including the addition of Lou's sons Mike and Rob to his staff. But the Aloisio family recipes, the very ones that made the eatery such a local hit, remain a guiding force behind the menu. It delights taste buds with such dishes as housemade meatballs atop spaghetti and the Abruzzi by the Sea (shrimp, scallops, and mussels over linguini), which offers a taste of the Aloisio family's origins.
The baristas at Nordaggio's Coffee have a passion for Arabica beans. Like sommeliers, they analyze the beans' characteristics before roasting them with vintage apparatus and brewing them into fragrant coffee or steamy lattes. Visitors to the café can choose from an array of blends, including chocolaty Espresso Divino, earthy Nox Atra, or Afroguatran, a blend of East African, Guatemalan, and Indonesian java.
As delicious as frozen yogurt is, Mike and Patty D'Onofrio knew that its tastiness, in and of itself, wasn't enough to build an entire restaurant chain from. Until they considered self-service?letting customers choose their flavor and customize it with toppings that range from indulgent candy to fresh fruit. This became the cornerstone of Yolotti Frozen Yogurt.
But they didn't stop there; they also opted for more health-conscious recipes, such as kosher yogurt free of gluten, fat, and added sugar, as well as dairy-free sorbet. The Yolotti yogurt is also infused with six live and active cultures that promote digestive health.
People can marvel over their creations in a cafe spilling over with free WiFi and board games such as Risk and Trivial Pursuit?both of which are traditionally used to determine the outcome of presidential debates in the event of a tie.
Whirring and banging, whirring and banging—these mechanical sounds could come from a factory churning out machine-made pastries by the hundreds. At Kupcakz, though, a slower, more organic chorus fills the air as Doreen Durano blends, chops, and stirs ingredients for small batches of cupcakes by hand. Drawing upon studies in baking and pastry at San Francisco's California Culinary Institute, Doreen works with her team to craft each and every cake from scratch, armed with the items found in gourmet kitchens, such as creamy Plugra butter, much-revered Valrhona chocolate, and booster seats for stout kings. Each creation gets a whimsical name: the Morning Buzz's moniker comes from a base soaked in rich espresso, and the Sooner Than Later hints at a general timeframe for biting into cream-cheese frosting and red-velvet cake.